Rhubarb Coffee Cake Muffins

INGREDIENTS

1 1/2 cups

blanched almond flour

1/2 cup

coconut flour

2 tbsp

tapioca flour

1/4 tsp

sea salt

1 tsp

baking soda

6 tbsp

granulated monk fruit sweetener (or granulated stevia)

2 tsp

cinnamon

1/2 tsp

cardamom

2 cups

chopped rhubarb

large eggs at room temperature

1/3 cup

butter or coconut oil, (melted and slightly cooled)

1 tsp

vanilla extract

1 cup

blanched almond flour

Generous pinch of salt

3 tbsp

cinnamon

2 tbsp

granulated stevia or monk fruit sweetener

2 tbsp

coconut oil, (melted and still warm)

2 tbsp

maple syrup